Brinjal Podi Curry

Ingredients

10 medium sized brinjals (eggplant) cut into 4 pieces (if you have long brinjals cut them into 1 inch pieces lengthwise)

for powder
4 to 5 red chillies
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 Tablespoons sesame seeds
3 Tablespoons chana dal (split bengal gram dal)
1 teaspoon oil
1/2 teaspoon mustard seeds
curry leaves
pinch of asafoetida (optional)
1/4 teaspoon turmeric powder
salt to taste
Method

1) Dry roast all the ingredients for powder and grind them to powder (do not grind too smooth to maintain the texture of the powder)

2) Heat 1 teaspoon oil and splutter mustard seeds, add pinch of asafoetida, curry leaves and turmeric powder and fry for 30 seconds

3) Add brinjals and stir-fry, cover and cook until they are tender.

4) Add the powder and salt, mix well so that the brinjals are completely fried and coated with powder

This goes well with rice or chapathi (Roti)

Gutti Vankaya Kura (Stuffed Eggplant Curry)

Stuffed Eggplant curry is famous Andhra dish. It is usually made with the small brinjals which are tender and fresh. If the seeds are black then they are not good for any brinjal curry.

Ingredients

10 to 15 small & fresh brinjals (Egg plant)
2 Tbsps cup peanuts (dry roast and remove the skin)
2 Tbsps cup sesame seeds (dry roast)
1 medium sized onion chopped
5 to 6 cloves of garlic
2 Tbsps Tamarind paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/3 tsp of turmeric powder
1/3 tsp of methi powder (fenugreek seeds powder)
Oil
1 tsp cumin seeds
few curry leaves
salt to taste
Method

1) Heat 1 tsp of oil and fry garlic and onions until onions turn light brown and cool. Blend them into paste along with peanuts, sesame seeds, chilli, coriander, cumin, turmeric, methi powder and salt by adding little water.

2) Cut each Brinjal into 4 sections lengthwise without cutting the stems. Stuff the brinjals with the above paste without breaking them and keep the remaining paste aside.

3) Heat 1 Tbsp oil in a pan, add cumin seeds. Once they crack add curry leaves and stuffed brinjals, remaining paste and add little water. Cover and cook on low heat until brinjals are almost cooked by stirring in between. Add the tamarind paste, some water and adjust the salt and cook again until brinjals are completely cooked.

I did the 3rd step in microwave so that we don't have to worry about burning the curry and also easy.

Garnish with coriander leaves and serve hot with Steamed rice or Roti